Roasted Squash Seeds
Servings
41/4 cup each
Ingredients
Instructions
  1. Preheat the oven to 375°F.
  2. In a colander, rinse the seeds until the squash is removed and they are no longer slippery.
  3. Place a paper towel, and pour the seeds onto it. Wrap the towel around the seeds and dry them. (Some will stick to the towel, just pick them off.)
  4. Put seeds on a cookie sheet and add olive oil and salt. Stir to cover the seeds entirely.
  5. Bake for 20 minutes, stirring halfway. When seeds begin to brown, remove from the oven and let them cool completely.
  6. Store in an air tight container at room temperature for up to two weeks.
Recipe Notes

Want to spice it up? Stir in these flavors when adding the oil:

Sweet & Spice: 1/2 teaspoon light brown sugar + 1/4 teaspoon cinnamon + pinch of cayenne pepper

Curry: 1/2 teaspoon curry powder + 1/2 teaspoon ground coriander

Herby: 1/2 teaspoon dried thyme + 1/2 teaspoon dried sage + 1/4 teaspoon dried crushed rosemary

 
Nutrition Facts
Roasted Squash Seeds
Amount Per Serving (1/2 cup eachg)
Calories 49 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg 0%
Sodium 265mg 11%
Potassium 124mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 0g 0%
Vitamin A 54%
Vitamin C 8%
Vitamin D0%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
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